MiMi's Favorite Grilled Corn On The Cob

4 ears of corn on the cob

Cooking Spray

Salt 

Pepper

Pull back the husks on each ear of corn, leaving them attached at the base of the ear.

Remove all of the "silks" on each ear of corn.

Spray each ear of corn with cooking spray and then season with desired amount of salt and pepper.

Pull the husks back up to close each ear of corn and then tie each ear tightly with a piece of cooking twine.

Place on hot grill for approximately 20-30 minutes (or until desired doneness) -- turning often.

While the corn is grilling, gather the remaining ingredients that you will need for toppings for your corn.

Sour Cream

Mayonnaise

Parmesan Cheese

Chili Powder

1 Lime

Mix together equal amounts of sour cream and mayonnaise. 

Slice lime into 8 slices. 

Place all toppings - mayo/sour cream mixture, Parmesan Cheese, Chili Powder and lime slices in small containers for serving.

Remove corn from grill when cooked to desired doneness.

Pull back husks to expose corn. 

Coat each ear with mayo/sour cream mixture. Sprinkle with Parmesan Cheese and Chili Powder. Squeeze lime juice all over corn.

This combination of toppings is just to die for!  You taste a combination of salty, spicy and sweet in EVERY bite!

I guarantee you'll go back for seconds on this one!

Mississippi Cornbread

1 cup Self-Rising corn meal

1 cup sour cream

1/2 cup oil

2 eggs, slightly beaten

1/2 cup cream style corn

1 medium onion, chopped

Put all ingredients into a large mixing bowl.

Mix well.

Pour into greased 7" x 14" x 2" baking dish or pan. **

Bake in 40o degree oven for approximately 45 minutes to an hour until golden brown.

(** I used a 10" x 15" baking sheet and lowered temp to 375 degrees because we like this cornbread thin.)

We love to crumble this cornbread up in a bowl of homemade vegetable soup or chili. YUM!